Cut the zucchini into thin slices. You can use a mandoline (not the instrument!) or the slicer part of a box grater. I used the grater — worked well. Put zucchini in a large bowl, one that will give you enough room to toss everything.

Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over zucchini. Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10-15 minutes to soften zucchini and allow flavors to develop.

Just before serving, sprinkle the shaved cheese over the zucchini. A few extra grinds of pepper never hurt anyone, either.

4 comments to Tasty Zucchini Carpaccio Salad

tee hee– I was imagining when you said “mandolin (not the instrument)” playing the instrument and singing an Italian song to the zucchini…
Seriously, though, this sounds like a great recipe, and now that zucchini’s in season, I’ll have to try it. Thanks for sharing!